Creamy taro chunks braised with tender pork belly and coconut broth — a hearty, savory stew.
This comfort dish combines two staples of Palauan cuisine: taro root and pork. Taro cubes and pork belly are slowly braised in a light coconut broth with onion and garlic until both are tender and infused with flavor. The starchy taro soaks up the broth while the pork releases its richness, creating a deeply satisfying one-pot meal.
Serves 4
In a deep pot or Dutch oven, brown pork belly over medium heat until the edges are golden, about 8 minutes. Remove and set aside.
In the same pot, sauté onion and garlic until fragrant, about 2 minutes.
Return pork to pot. Add taro, coconut milk, and water. Stir well.
Bring to a simmer. Cover and cook for 35–40 minutes until taro is very tender and pork is falling apart.
Taste and adjust salt. Serve hot in bowls with the broth.
Don't skip browning the pork — it adds depth to the broth.
Taro must be fully tender; partial cooking leaves a bitter, acrid taste.
The pork fat enriches the broth naturally — no additional oil needed.
Add spinach or amaranth greens at the end
Use chicken thigh instead of pork
Add diced breadfruit for starch and sweetness
Refrigerate up to 4 days. Freezes well for 2 months. Reheat gently on stovetop.
Pork and taro braising is a traditional Palauan cooking method, reflecting the importance of both ingredients in subsistence farming.
Improperly cooked taro contains compounds that taste acrid. Always cook thoroughly until very soft.
Yes, but belly adds richness. Shoulder works but is leaner — the broth won't be as silky.
Per serving (300g) · 4 servings total
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